Preparation time: 20 mins

Cooking time: 20 mins

Serves 6


  • 2lb pumpkin
  • 1 medium onion
  • 1 medium carrot
  • 2 cloves garlic
  • 1oz butter
  • 1 3/4pts chicken stock
  • 1/4pt single cream
  • Salt and freshly ground black pepper
  • Chopped parsley
  • Freshly ground nutmeg


Using a knife, cut away the skin of the pumpkin and scoop out the seeds

Chop the flesh into 1 inch chunks

Peel and slice the onion and carrot

Skin and crush the garlic

Melt the butter in a large saucepan and sauté the onion until soft

Add the pumpkin, carrot and garlic. Cook for a further 5 minutes

Stir in the stock and bring to the boil

Reduce the heat and simmer until the pumpkin is tender

Puree the soup and return to the pan

Stir in the cream and season to taste

Sprinkle with parsley and nutmeg